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Consumer-based New Product Development for the Food Industry
Edited by
Sebastiano Porretta;
Sebastiano Porretta
Experimental Station for the Food Preserving Industry, Italy
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Howard Moskowitz;
Howard Moskowitz
Mind Genomics Advisors, USA
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Attila Gere
Attila Gere
Szent István University, Hungary
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Hardback ISBN:
978-1-83916-139-1
PDF ISBN:
978-1-83916-333-3
EPUB ISBN:
978-1-83916-334-0
Special Collection:
2021 ebook collection
No. of Pages:
186
Published online:
06 Apr 2021
Published in print:
07 Apr 2021
Book Chapter
Chapter 5: Consumer Testing with Children – Challenges and Opportunities
By
Gianluca Donadini
;
Gianluca Donadini
DiSTAS – Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore
Via Emilia Parmense 84
I-29122 Piacenza
Italy
[email protected]
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Giorgia Spigno
Giorgia Spigno
DiSTAS – Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore
Via Emilia Parmense 84
I-29122 Piacenza
Italy
[email protected]
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Published:06 Apr 2021
-
Special Collection: 2021 ebook collection
Page range:
66 - 84
Citation
G. Donadini and G. Spigno, in Consumer-based New Product Development for the Food Industry, ed. S. Porretta, H. Moskowitz, and A. Gere, The Royal Society of Chemistry, 2021, ch. 5, pp. 66-84.
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This chapter addresses some issues in consumer research with children and covers the current state of knowledge of chemosensory perceptions and preferences of children, extending its coverage to sensory and consumer-testing methodology applied to children. It also explains why careful consideration is required to the conduct of research in light of children's incomplete cognitive development and limited verbal and motor skills.
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